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12.3.18

No butter gooey creme egg brownies

Easter baking is dangerous!! You can so easily fall off the beaten path in to a packet of mini eggs or in to the trap of thinking the calories don't count if it's homemade. Before you know it you're sat with a spoon in your

mouth like what am I doing? These probably won't be great for your waistline but they will win you a lot of brownie points. Even better, they don't contain butter and your house will smell like freshly baked brownies!

I decided to make my brownies the teeniest bit healthier by making them with rapeseed oil instead of butter. It has the lowest saturated fat of any oil used for cooking, is a good source of antioxidant vitamin E and contains nothing artificial (see more about how you can userapeseed oil for cooking, it's worth a read! It also contains essential brain Omegas 3,6,9 if served uncooked). It is also easily found in the supermarket and is a wonderful vegan alternative to butter, the first step to going all vegan with my recipes.

I did use eggs with these, they were laid by the grumpy hens my parents keep in their garden. I recommend using local eggs but if this is not an option, if you are not comfortable using shop bought eggs or have an allergy, you can try this recipe from Little House Living, onlyusing rapeseed oil instead of vegetable oil. Then follow the instructions below in my very last paragraph in order to make them in to creme egg brownies.

They turned out so rich, fluffy and gooey, divine brownie texture. My only regret was using a too big tin (about 12 inches) I spread the mixture so sparsely to cover every inch and ended up with pretty thin brownies (though they rose a lot in the oven!) I decided to add an extra spoon of cocoa so they wouldn't be too sickly sweet... the contrast between the deep, rich chocolate and sweet fondant egg is incredible. I stored the creme eggs in the freezer for a few hours beforehand to ensure they wouldn't melt completely atop the brownies.

Here is what you will need to make them

142g plain chocolate

110ml rapeseed oil

2 eggs

113g self raising flour

113g caster sugar

1 teaspoon vanilla essence

One tablespoon of cocoa powder (or two if you want them a little darker and richer)

A pack of creme eggs, cut in half and frozen (you can cut them safely by pushing a knife in to the crack on the bottom of the shell and carefully prising them open)

First preheat the oven to about 180c and grease an 9 inch square baking tin. In a non stick pan, slowly melt the chocolate with the oil and mix until smooth. I melted mine on a plate over a saucepan of simmering water, not letting the water touch the plate. It took about two to five minutes for me, so I used this time to beat the eggs.

Once a good amount of the chocolate has melted, remove from heat and stir in to the egg mixture. Add in flour, sugar, vanilla essence and cocoa powder and beat until combined. Pour the mixture in to the tin and bake in the oven for about five to eight minutes, just enough for a crust to begin forming on the top.

Press creme egg halves gently in to the mixture, about three or so to each row. Pop them back in for about ten or so minutes, keeping an eye on them so they don't bake for too long. They are best slightly undercooked, on the soft, gooey side. I can't help thinking they would taste amazing with a side of vanilla bean ice cream.

Is it too early to bring out the Easter puns? Let me know if you make these, leave your links for a visit back! ♡

These look nice. I don't like creme eggs but other family members do and I bet they would like them. :) I could try this with some other type of chocolate. I recently made a lemon tray bake (Mary Berry recipe) for Mother's Day and I'm planning to bake a cake for Easter with Mini Eggs on top!

Thank you so much Julia, I was so happy using rapeseed oil didn't affect the texture, I was so proud of them haha! I just need to fatten them up a bit next time, try and make more mixture or get a smaller tin haha :D awww thank you!! ♡